Beef Risotto with Fried Mushrooms

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Utensils

Step 1

Preheat the oven to 180C.
Step 2

Peel the beetroot and cut into small, bite-sized pieces. Place on a baking sheet, drizzle with olive oil and salt.
Step 3

Bake for 35 minutes, until tender.
Step 4

Heat some olive oil in a pan.
Step 5

Saute onions in it for 5 minutes until soft.
Step 6

Heat the vegetable broth.
Step 7

Add the rice to the pan and sweat for about 5 minutes , then deglaze with a dash of white wine (let it steam out) and then gradually add the hot broth. Cook for 40 minutes,(keep stirring) until almost cooked.
Step 8

Remove the beetroot from the oven and puree together with some broth until a smooth paste is formed.
Step 9

Once the rice has absorbed all the water. Add the beetroot mixture together to the risotto and cook for a further 5-10 minutes, adding a little hot stock gradually until the consistency is creamy. Pull the risotto off the heat. Stir in a little butter, Parmesan cheese and sour cream. Season with salt and pepper.
Step 10

For the garnish I fried some mushrooms.